Rocoto Relleno
Stuffed spicy peppers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the peppers: Cut the tops off the rocotos and remove all seeds and veins. Boil them three times in changing water with a splash of vinegar and sugar to remove excess heat.
- 2
Make the filling: Sauté the ground beef with diced red onion, garlic, aji panca, and cumin until browned.
- 3
Add extras: Stir the chopped peanuts, raisins, and diced hard-boiled eggs into the meat mixture.
- 4
Stuff: Fill each hollowed rocoto generously with the meat mixture.
- 5
Top with cheese: Place a slice of white cheese on top of the filling, then place the pepper "lid" back on. Arrange in a baking dish.
- 6
Bake: Whisk the milk and 2 eggs together, pour into the bottom of the dish, and bake at 350°F (175°C) for 40 minutes until the peppers are tender.
Plan it in Listahan
Add Rocoto Relleno to your week, check it against your household's allergens, and build the shopping list automatically.